Ingredients
- 4 Slices nitrate free bacon cut into bite size pieces {Sugar free for Whole30}
- 2 Tbsp cooking fat divided (you can use the rendered bacon fat)
- 8 oz riced cauliflower
- 1 small onion diced
- 1 small red bell pepper diced
- 6 oz broccoli florets cut into bite size pieces
- 2 tsp coconut aminos
- Sea salt and pepper to taste
- 3 large eggs Or one per person
- Trader Joe’s everything bagel seasoning **
- Thinly sliced green onion for garnish
Instructions
- Heat a 10” skillet over medium high heat. Add the bacon pieces and cook until crisp, stirring to evenly brown. Once done, remove with slotted spoon to a plate, set aside.
- If using the rendered bacon fat for cooking, save 2 Tbsp and leave about 1 Tbsp in the skillet. If not, discard bacon fat and add 1 Tbsp of preferred fat to skillet.
- Lower heat to medium and add the onions, stir to coat. Cook until softened, then add pepper and continue to cook another minute, stirring.
- Add another Tbsp cooking fat along with the broccoli and stir to coat. Sprinkle with salt, pepper and seasoning. Cover skillet for 30 seconds to soften broccoli.
- Uncover skillet and add the bacon, cauliflower rice, and coconut aminos. Stir to fully coat cauliflower rice with the other veggies and bacon. Cook, stirring occasionally for 45-60 seconds or until softened.
- Lower the heat to low and create 2 grooves for the eggs. Add a bit of fat to each groove and crack an egg in each one. Sprinkle with salt, pepper, and seasoning of choice, then cover the skillet and cook about 2 minutes, or until eggs are cooked to preference. I prefer the yolk still runny and mine took about 2 mins.
- Remove from heat and garnish with thinly sliced scallions if desired. Enjoy!
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